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Effect of temperature on proximate composition of Anabas testudinues
Norhayati Binti Haron
Supervisor: Dr Roslizawati Binti Ab Lah
Bachelor of Science in Agrotechnology (Aquaculture)
School of Fisheries and Aquaculture Sciences
Fish is an important source of proteins, vitamins and minerals. However, rising of
temperature could result in nutritional content in fish body. To evaluate this, we used
ambient and near future elevated temperature to assess impacts on proximate
compositions of the flesh of climbing perch, Anabas.testudinues. A total of 80 samples
were collected from the local supplier and subjected to three different water
temperatures (28, 30 and 32°C) for three days. Moisture, ash and protein contents
were highest at 30°C; 21.27±4.1, 9.73±2.51, 91.48±2.16 respectively. However,
temperature does not significantly influences the percentages of moisture, ash, lipid
and protein; (P>0.05). This study suggested that A.testudinues has a good source of
protein for commercial freshwater species.
513 | UMT UNDERGRADUATE RESEARCH DAY 2018